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Crazy Delicious Cream Cheese Banana Bread with Pecan Crumble

ByPink Piccadilly Pastries

Hello dear friends!! Today I’m sharing with you my “Go To” 
Banana Nut Bread Recipe!! I’ve made this recipe 3 times since my 
last post!!!  My family can’t get enough of it because it’s so 
crazy delicious!!!!! Plus, it’s a great way to use those 
over-ripe bananas!
Just look at this GORGEOUS BATTER!!!
Doesn’t it make your mouth water?!!
OK! Let’s Bake!!
First, grease and flour your 2 loaf pans. The recipe calls for 
8×4 inch pans. The pans I have are actually 9×5, and they
work fine!
Bonus tip of the day – Use your butter wrapper to grease
your pans! It works great and no greasy fingers!!
Make your batter, add it to the pans and sprinkle yummy crumble
topping over batter! (I always double the crumble recipe because
I like LOTS of CRUMBLE! LOL!)
Bake in a 350º oven for approximately one hour. I use light colored
loaf pans because the darker ones brown quicker.
Don’t forget to wait the 30 minutes before slicing because it’s
the only way to get neat slices! (I know it’s hard but trust me!)
CREAM CHEESE BANANA BREAD
with PECAN CRUMBLE

Ingredients:

3/4 cup butter, softened
1 (8 oz) pkg cream cheese, softened
2 cups sugar
2 large eggs, room temp
3 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed bananas (about 4 medium)
1 cup chopped pecans, toasted
1/2 teaspoon vanilla extract

For the Pecan Crumble:
(I usually double the crumble ingredients
to make sure I have enough!)

1/2 cup firmly packed brown sugar
1/2 cup chopped toasted pecans
1 tablespoon all-purpose flour
1 tablespoon melted butter 
1/8 teaspoon ground cinnamon
Directions:

Beat butter and cream cheese at medium speed with an electric mixer 
until creamy.  Gradually add sugar, beating until light and fluffy. Add
eggs, 1 at a time, beating just until blended after each addition.

Combine flour and next 3 ingredients; gradually add to butter mixture, 
beating at low speed just until blended. Stir in bananas, pecans and
vanilla. Spoon batter into 2 greased and floured 8×4-inch loaf pans.
(use light colored loaf pans if possible – dark pans may over-brown)

Stir together brown sugar, 1/2 cup pecans, 1 tablespoon flour, 1
tablespoon melted butter and cinnamon. Sprinkle mixture evenly
over batter.

Bake at 350º for one hour or until a long wooden pick inserted in
center comes out clean. (I usually just lightly press the tops and if
they spring back, then they’re ready.)  If you find that the banana
bread is browning too quickly, you can shield with aluminum foil
the last 15 minutes. Cool bread in pans on wire racks 10 minutes.
Remove from pans and cool 30 minutes on wire racks before 
slicing.

This is the BEST BANANA BREAD that I’ve ever made!
So moist & delicious!! Hope you give it a try!!
Well, what are you waiting for?! Get your apron on, 
get in the kitchen and bake some Banana Bread!! xo!!

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6 Comments

  1. I cannot wait to try this! It sounds delicious and I thought there was nothing you could do to make banana bread better.

  5. Thank you for the easy to follow directions. I appreciate the time and effort you put into such a thorough post.
    Fellow tea lover,
    Nina bean

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